Blanch the spinach in boiling salted water for about 5 minutes. Drain and roughly chop.
Drain the chickpeas.
Chopped up the chilli pepper and grated the ginger in a mortar with 1 tablespoon of water to make a paste.
Finely chop the onion and garlic and sauté in hot oil. Add turmeric, coriander, curry and tomato paste, stir briefly, then add the ground paste. Add the spinach and chickpeas and simmer for about 15 minutes. Season to taste with salt. Finished